Wash the herbs if necessary. Pat them dry and chop them into small pieces. Mix them not with each other.
1 handful chickweed, 1 handful of watercress, 1 handful of ribwort or ribwort plantain, 1 handful of lesser celandine, 1 handful of nettle, 1 handful of ground ivy, 1 handful of quendel
Put cabbage 1 on the salt, cover it with salt and continue. The last layer is salt.
Leave the wild herb salt to stand in the dark for at least 14 days.
Puree the salt and herbs in a food processor or with a hand blender. Spread the salt out on a baking tray lined with baking paper and leave to dry. Do not place it in the sun.
Pour the salt into the small jars and seal tightly.